First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1129 | 2016-07-09 15:42:48 | 55.80 | 92% |
| 1052 | 2015-07-28 14:54:11 | 55.05 | 91% |
| 230 | 2015-05-24 19:32:21 | 48.74 | 87% |